Chemical, physical, microbiological and sensory characteristics of Yoghurt as affected by fortification with protein concentrate or protein isolates of some legumes
Abstract: The effect of fortifying yoghurt by protein concentrate (PC) and protein isolate (PI) of sweet lupine (L) and chickpea (C) at levels of 0.25, 0.50 respectively after chemically on the quality of whole fat yoghurt were studied when fresh and during storage in refrigerator at 7oC ± 2oC for 5 and 10 days. Physico-chemical, rheological, microbiological and organoleptic properties were performed for control and treated sample. .
The chemical analysis of sweet lupine protein concentrate (LPC), lupine protein isolate (LPI), chickpea protein concentrate (CPC) or chickpea isolate CPI showed higher protein content in LPC and LPI than that of chickpea and its derivatives. Data on the chemical analysis of the resultant yoghurt showed that there was a tendency for a relative increase in acidity and decrease in pH values compared to the control of the fresh and stored product. Acidity, lactose, ash, acetaldehyde, TP and TVFA also were increased with the advance of storage periods.
Fortification of yoghurt with the protein concentrate or isolate of both L and C decreased the crud tension and whey separation.
The microbiological evaluation showed a relatively great decrease in total bacterial count, yeasts and moulds for LPC, CPC and this decrease was highly magnitude with LPI and CPI treatment at all levels of fortification compared with that of the control. On the other hand, coliforms not detected in any of the samples at all levels and that great decrease continued after that storage periods. The sensory evaluation including color, odor taste, texture and general appearance showed that fortifying with protein isolates achieved the best scores followed by protein concentrates and in compare with the control one.
Publication year 2007
Pages 556-575
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City الزقازيق
serial title Egyptian Journal of Applied Science
ISSN 1110-1571
Author(s) from ARC
External authors (outside ARC)
    ام السعد اسماعيل الجمال قسم علوم تكنولوجيا الاغذية - جامعة الازهر
AGROVOC
TERMS		 Chickpeas. Organoleptic properties. Protein concentrates. Protein isolates. Rheological properties. Storage. Yoghurt.
Proposed Agrovoc sweet lupine;whole fat yoghurt;microbiological properties;Physico-chemical properties;
Publication Type Journal
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